E LECT RO N I C OVEN COOKIN G GUI DELI NES

PO TATOES

 

PRO D UC T SPECIFIC ATI ONS and PREPAR ATI ON

Potatoes, Baking: 80 to 90 count

Alwa ys

stor e p otato es at room temperatu re.

Wash potatoes befor e plac ing in a preheat ed ove n. Allow oven to prehe at for a mini mum of 30 minute s. Place pot atoes

directly

on wire shelves.

 

MODE LS

AS- 250

500 SERIES

750 SERIE S

1000 SERIE S

1200PERSERIESCOMPARTMENT

 

NUMBER

2

3

4

 

 

4

4

 

 

 

 

 

 

 

 

 

 

 

OF SHELVES

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

PER SHELF

10 to 12 per shelf

10 to 12 per shelf

20 to 25 per shelf

20 to 25 per shelf

20 to 25 per shelf

 

ITEMS

 

 

 

 

 

 

 

 

 

MAXIM UM

20 to 24 potatoes

30 to 36 potatoes

80 to 100 potatoes

80 to 100 potatoes

80 to 100 potatoes

 

APP ROXIMATE

 

 

 

 

 

 

 

 

 

CAPACITY

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

PANS

none

none

none

none

none

 

 

 

 

 

 

 

 

 

 

OVER NIGHT COOKDO&OHOLD:R VEN TS:

No t Reco mme nded

OpenDOORFull VENTS:

FINALFI INTENAL RNAIN TERNALL PRODTEMPERATUREUCT TEMPERATURE

 

T EN F

RIDE PERIOD:

Op en Ful l

AFTER OVERRIDE:

190°F (88°C)

 

OVERNI GHT COOK & HOLD:190 °F (88°C)Not Reco mmend ed

TO COO K BY PROB E

TO COOK BY TIM E

• Press and release control on/off key.

 

COOKING BY PRODUCT PROBE

 

 

TEMPERATURE IS NOT

• Press the HOLD key.

 

 

• Press the up and down arrows to set the holding

 

RECOMMENDED FOR THIS ITEM.

temperature to 190°F (88°C).

 

 

• Press the COOK key.

 

 

• Press the up and down arrows to set the cooking

OV E RR IDE

ALLOWAN CE :

temperature to 325°F (163°C).

 

 

• Press the TIME key.

 

 

• Press the up and down arrows to set the

 

 

time to 1-1/2 to 3 hours.

 

CLOSE THE OVEN DOOR .

CLOSE THE OVEN DOOR .

WAIT

FOR THE AUDIBLE SIGNAL PRESS

WAIT FOR THE AUDIB LE SIGNA L PRESS

TO INDICATE OVEN HAS PREHEATED.

TO INDICATE OVEN HAS PREHEATED.

MINI MUM H OLDI N G TI ME REQ UIR ED

MAX IMUM HOLDING TIME

 

 

 

none

 

 

 

 

 

 

 

 

7 Hours

 

TI ME REQUIRED

IN

"HOLD " CY CL E BE FO RE SE RVING .

 

 

 

 

 

 

 

TH E TI ME AND PROBE

TEM PERATURE ARE

SUGGES

TE D

GUI DEL INE S ONLY .

ALL

COOKI

NG

SH OU LD

B E

BA S ED ON I N TER NA L P ROD UCT

TEMPER ATURES .

DU E TO VARI AT IONS I N PRODUCT

Q UALITY , WEI G H T,

A ND

D ES IRE D D EGRE E OF

DONE NES S , THE COOKI

NG

T IM E R OR PROB E T EM PER AT U RE

M AY N EE D TO B E

AD JU STED ACCORDINGL

Y.

AL WAYS

FOLLOW

L OC A L H E AL TH (HY G IEN E ) REG U LA TI ONS

F OR

A LL

I NT ERNA L TE M PER ATU R E R E Q U IR E MEN TS .

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

55.

Page 56 Page 58
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Image 57
Alto-Shaam Electronically Operated Ovens PO Tatoes, No t Reco mme nded OpenDOORFull Vents, EN F Ride Period, Op en Ful l
Page 56 Page 58

Electronically Operated Ovens specifications

Alto-Shaam Electronically Operated Ovens represent a significant advancement in commercial kitchen technology, offering unmatched precision and versatility. Designed primarily for restaurants, hotels, and catering businesses, these ovens combine advanced cooking technologies with user-friendly features to enhance kitchen efficiency and food quality.

One of the standout features of Alto-Shaam ovens is their customizable cooking modes. Operators can choose from various cooking methods, including convection, steam, and combination cooking, allowing them to prepare a wide range of dishes from perfectly roasted meats to delicate pastries. This versatility enables chefs to experiment and innovate, making it easier to craft unique menus that satisfy diverse dining preferences.

Another key characteristic of Alto-Shaam ovens is their use of Halo Heat technology. This innovative heating system provides consistent, even cooking through radiant heat, ensuring that food is cooked thoroughly without the need for excess moisture or fats. This not only enhances the flavor and texture of dishes but also promotes healthier cooking practices by reducing the amount of added oils or butter.

The ovens come equipped with a digital control panel that allows for precise temperature and time settings, ensuring that each dish is cooked to perfection. The intuitive interface makes it easy for kitchen staff to operate, reducing the chances of user error in a high-pressure environment. Additionally, many models include programmable recipes, enabling chefs to store their best creations for future use, which streamlines the cooking process and minimizes prep time.

Energy efficiency is another hallmark of Alto-Shaam ovens. Featuring insulation that minimizes heat loss, these ovens are designed to operate with lower energy consumption compared to traditional models. This not only leads to lower utility bills but also aligns with sustainable kitchen practices, making them an environmentally friendly choice for modern establishments.

Durability is crucial in a commercial kitchen, and Alto-Shaam ovens are built to last. Constructed from high-quality stainless steel, these ovens withstand the rigors of daily use while maintaining their aesthetic appeal. Regular maintenance is straightforward, which helps to prolong the life of the equipment.

In summary, Alto-Shaam Electronically Operated Ovens combine advanced cooking technologies with user-friendly features, making them an ideal choice for any commercial kitchen. With customizable cooking modes, Halo Heat technology, digital controls, energy efficiency, and robust construction, these ovens deliver exceptional performance and reliability, ensuring that chefs can consistently meet and exceed customer expectations.
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